Pecan Tart for Thanksgiving

I take pictures with full intentions of keeping up on my blog, but life as I know keeps from that and I fail at keeping it up. At least they make it here at some point! I had honestly planned to post my entire Thanksgiving, we were having the whole family up and cooking here. A nice big 21 lb turkey with all the fixing. Instead I have pictures of things at the start and in the chaos never got pics of the finished products! Well a picture of the spread of sides and a table set and that is about it! Luckily my Pecan and Pumpkin Pies were done the day before, so Pics got taken! The pumpkin pie was just the simple Libby's recipe on the can, and ironically it was my first ever pumpkin pies made, for some reason I just never made any haha. They did come out pretty though! The Pecan Tart on the other hand, I love Pecan pie, but to me it can be a bit rich and sweet, so in Tart form you get that pecan pie fix with out being too much! I love Cooking Light, it is my favorite magazine! I recently got a book in the mail "Cooking Light Way to Cook". Great Book! and in the back was this recipe, now I went on line to Cookinglight.com and yay it was there too, making posting the recipe so much easier as I can also share the link! I did do a slight tweak, the recipe calls for only 2/3c pecans, and once they were in I was like oh heck no and added a good handful or so to the batter. I am sure this took away from the better for you factor! but oh my was it good! Bourbon-Pecan Tart with Chocolate Drizzle is the actual recipe, and I also left off the Chocolate Drizzle, my Grandma loves pecan pie and I didn't want to hear about the weird stuff drizzled on her pie! haha.. <3 my Family!! Either way it was a great recipe!!
Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

 
Bourbon-Pecan Tart with Chocolate Drizzle

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• 1  cup  packed light brown sugar
• 3/4  cup  dark corn syrup
• 3  tablespoons  all-purpose flour
• 2  tablespoons  bourbon
• 2  tablespoons  molasses
• 1  tablespoon  butter, melted
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 2  large eggs
• 1  large egg white
• 2/3  cup  pecan halves (I added at least another 2/3 cup, just added til I felt it had enough)
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2  ounce  bittersweet chocolate, chopped (Left this out)

Preparation

Preheat oven to 350°.
Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

 and just cause I have the picture!! here are Libby's Pumpkin Pies!! They were quite tasty! and again, just the wonderful recipe off the giant can of Pumpkin!
Sadly I never got a picture of my Grandpa's German chocolate cake, it was his 76th Birthday on Thanksgiving Day!! So he got his favorite. Over all it was a fantastic holiday meal!!